Our favorite reader-requested cocktail is a refreshing, drinkable spin on one of our favorite salads.

Welcome to the second annual Bon Appétit Readers’ Choice Week, where we’re committed to celebrating the people who make what we do all worthwhile (that’s you!). All week long, we created brand-new recipes for Bonappetit.com, based on what you were craving most. We gave you three choices for ingredient inspiration, then got to work in the Test Kitchen cooking up a recipe that starred the winning ingredient. For our final recipe, we asked you to tell us the booze and two additional ingredients you wanted to see in a cocktail we'd name after you. Here’s what the we came up with.

Why did we love the idea of the Troy Monson? "It was like a drinkable version of one of our favorite salads," says digital food editor Dawn Perry, who created today's cocktail. And speaking of cocktails, let's cut to the chase—Fridays, right?

The recipe is simple: Create a fennel simple syrup by simmering ½ cup sugar and ½ cup water with 2 tablespoons of fennel seeds until the sugar is fully dissolved. Set aside until cool, then strain out the fennel seeds. (You can store leftover syrup in an airtight container in the fridge for up to a month.)

For each cocktail, combine ½ ounce fennel syrup, 2 ounces vodka, 1½ ounces fresh blood orange juice, and 1 ounce fresh lemon juice in a cocktail shaker. Fill with ice and shake until the outside of the shaker is frosty. Pour into a rocks glass filled with cracked ice, which Perry likes to use for this drink because "it's fun, looks good, and makes it easier to drink." To crack your own ice, hold a cube in the palm of your hand (you can use a towel if you're sensitive to the cold.) Whack the cube with the back of a spoon to break into shards. Repeat until you have enough ice to fill the glass. Garnish with a thin slice of crisp, juicy fennel. You know what to do from here.